PICKLED GARLIC-Seer torshi

• 6 heads fresh garlic
• 2 tablespoons salt
• 1 1/2 cups red wine vinegar or more as needed (may substitute a blend of distilled white vinegar and balsamic vinegar)

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DIRECTIONS

Remove most of the outer papery skins from raw heads of garlic, but don’t peel the garlic completely. You can keep heads whole or break them into cloves. Place them in a clean jar with a tight-fitting lid. Add the salt, then pour in the vinegar, making sure the garlic is completely submerged. Seal and let sit at room temperature.

Check the jar periodically, as you might have to add vinegar or let excessive gas out of the jar. The longer it sits, the sweeter and softer your pickles will become.